Gluten Free Overnight Coffee Cake
Wake up to the warm, aromatic delight of Gluten Free Overnight Coffee Cake, a perfectly tender and crumbly treat that’s as easy to make as it is indulgent to enjoy. This recipe features a moist gluten-free base infused with cinnamon, brown sugar, and a hint of vanilla, topped with a buttery streusel crumble that’s prepared the night before for ultimate convenience. With just 20 minutes of prep time, the batter comes together effortlessly and chills overnight, so all you need is a bit of baking in the morning for a stress-free, bakery-quality breakfast or brunch option. This cake pairs beautifully with a cup of coffee, making it the ultimate gluten-free indulgence for lazy weekends or special gatherings.
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Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 1 teaspoons Ground cinnamon
- 0.75 cups Granulated sugar
- 0.25 cups Brown sugar
- 6 tablespoons Unsalted butter, melted
- 2 units Eggs, large
- 2 teaspoons Vanilla extract
- 1 cups Buttermilk
- 0.5 cups Gluten-free all-purpose flour (for streusel)
- 0.25 cups Brown sugar (for streusel)
- 0.5 teaspoons Ground cinnamon (for streusel)
- 2 tablespoons Unsalted butter, melted (for streusel)
Instructions
In a large mixing bowl, whisk together the gluten-free all-purpose flour, baking powder, baking soda, salt, and cinnamon.
In a separate bowl, combine the granulated sugar, brown sugar, melted butter, eggs, vanilla extract, and buttermilk. Whisk until smooth and fully combined.
Gradually add the wet ingredients into the dry ingredients, mixing until just combined. Do not overmix.
Pour the batter into a greased or parchment-lined 9x9-inch baking dish.
To prepare the streusel topping, combine the gluten-free flour, brown sugar, cinnamon, and melted butter in a small bowl. Mix with a fork until crumbly.
Sprinkle the crumb topping evenly over the cake batter in the pan.
Cover the pan with plastic wrap or foil and refrigerate overnight (or for at least 8 hours).
In the morning, preheat the oven to 350°F (175°C).
Remove the cake from the refrigerator and let it sit at room temperature for 15 minutes while the oven preheats.
Bake the cake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
3148 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.5 g | 148% | |
| Saturated Fat | 66.7 g | 334% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 648 mg | 216% | |
| Sodium | 2328 mg | 101% | |
| Total Carbohydrate | 511.1 g | 186% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 247.5 g | ||
| Protein | 30.7 g | 61% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 507 mg | 39% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 661 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
